Beef offal, the abbreviation of beef offal, is the internal organs and minced meat of cattle. According to experts' research, eating beef offal began in Guangzhou during Guangxu period of Qing Dynasty. In the late Qing Dynasty, cattle were cultivated and only the old, weak and sick buffaloes were killed for food. It is in this context that beef offal is excavated. After people ate it, they thought it was fragrant and delicious, and it has been handed down and become civilian food.
At the end of the Qing Dynasty, beef offal came to the table a little late, because the taste of beef offal was really difficult to handle. During the Tongzhi period of the Qing Dynasty, a master named Liang Zhuhou made Zhuhou sauce in Sanpinlou near the ancestral temple in Foshan, which not only covered up the fishy smell of beef offal, but also seasoned it.
Selection skills of beef offal:
1, view the label:
When consumers buy beef offal (fresh), they can first check the product identification, QS/SC mark, ingredient list, net content, production date, shelf life, manufacturer, ingredient list, production license number and other information.
2, look at the packaging:
You can check whether the sealing of the package is good, whether there is damage or air leakage, whether there is oil stain and dirt on the outer packaging, and whether the label font is clear. Vacuum-packed beef offal (fresh), such as air leakage and flatulence, proves that beef offal (fresh) has deteriorated. Please do not buy it.
3. Check the production date:
Try to choose the latest products, and the flavor and taste of beef offal (fresh) produced for a long time will become worse. In addition, carefully check whether the date stamp has been pasted, printed or tampered with.
4, look at the appearance:
High-quality beef offal (fresh) has natural color, compact structure, good elasticity, no mildew spots and no impurities visible to the naked eye.